Cheddar-Horseradish Soup

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Wow this is a warm and tasty soup excpecilly on a winter evening! I read the previous reviews and did a combination of tweaks.. I used 1 tsp of cayenne, a couple tsp of sweet honey dijon mustard added, vegetable broth instead of water, 1 cup half-and-half and 1 cup heavy cream and extra 1/2 cup of cheese. Will be adding this to favorite soups list. Defiantly a must try!

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Great base. I added bacon and potatoes to mine and it turned out great. Only needed a little bit of tweaking but you can add pretty much whatever you'd like and I'm sure it'd turn out great.

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This was a good recipe, instead of water I used beef stock and it was rich, creamy, and delicious. For those of you wondering what the yield is, my husband and I got 4 servings out of this (2 each. Best with shaved cheddar on top, next time will add croutons for some crunch

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This recipe needs to be added to. I agree with neanie00, take this as a basis but then go your own way.

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This recipe needs so much tweaking and help, you're better off winging it from the beginning.

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I used a light beer, part heavy cream and an extra half cup of cheese and have had multiple requests to prepare this for other events. I used regular prepared horseradish but I think the heavy cream and extra cheese balanced it well.

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I thought this was delicious, perfect for a rainy December night! I substituted chicken broth for the water, added an extra 1/2 cup of cheese and a teaspoon or two of dijon mustard in addition to the dried, and I only used about 1 1/2 cups of half and half. I couldn't really taste the Worcestershire. I think that the type of beer and horseradish you use are crucial. I used a creamy, deli style horseradish; I'd stay away from 'prepared' or fresh, which would totally overpower the other ingredients. For the beer, I used Bridgeport Ropewalk Amber ale made here in Oregon, which is really mellow and almost sweet. Stay away from beers with lost of hops; you want something malty and mellow for this.

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I found that the beer and the Worcestershire completely over powered the soup, and left it almost inedible. Adjusting the seasoning and using a less bitter beer may help.

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I was very excited to make this soup and was disappointed as it turned out quite bitter. Not sure if it was the horseradish or the beer I used (Warsteiner. I really liked all the elements of the soup in theory but I wish it would have been more cheesy as opposed to "beer and horseradishy" tasting. I would like to try it again if someone from FNM who has actually made it can give me a tip on how to cut down on the bitterness.